Ingredients
| 1 | c | instant rice |
| 1 | pk | 3-4 ounces foil packet seafood (clams, shrimp, tuna, etc) |
| 2 | pkt | soy sauce |
| 6 | T | coconut cream powder |
| 2 | T | dried chives |
| 2 | T | dried cilantro |
| 1 | T | diced dried onion or shallots |
| 3 | t | fish bouillon (or vegetable), low sodium if desired |
| 1 | t | ground ginger or galangal powder |
| 1 1⁄2 | t | true lime powder |
| 1 | t | sugar |
| 1 | t | thai green curry paste (more for spicier) |
| 3 1⁄2 | c | water |
Instructions
At home pack the instant rice in a quart freezer bag. Tuck the seafood and soy packets next to it. In a second quart freezer bag or sandwich bag pack the other dry ingredients except for the curry paste. Put the curry paste in a small plastic bag.
FBC method:
Add 1 cup near boiling water to the rice bag. Seal tightly and put in a cozy for 15 minutes. Meanwhile, add 2 1/2 cups near boiling water to the soup ingredients; add soy sauce to taste and seafood. Stir well, seal tightly and let sit in a cozy for 15 minutes. Pour soup over rice.
Insulated mug method:
Add 1 cup near boiling water to the rice bag. Seal tightly and put in a cozy for 15 minutes. Meanwhile, add 2 1/2 cups boiling water to the soup ingredients; add soy sauce to taste and seafood. Stir well, cover tightly and let sit for 15 minutes. Pour soup over rice.
FBC Hybrid/One pot method:
Add 1 cup near boiling water to the rice bag. Seal tightly and put in a cozy for 15 minutes. Meanwhile, add 2 1/2 cups water to your pot, bring to a boil. Add in the soup ingredients; add soy sauce to taste and seafood. Stir well and bring back to a simmer. Turn off the stove, cover tightly and let sit for a couple minutes. Mix the rice in.
Courtesy of trailcooking.com
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